1566 
Tt* RURAL NEW-YORKER 
December 20, 1019 
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STRONG , HEALTHY, BIG-BONED 
"WELL- COATED PIGS 
T HAT’S the kind Ubiko Pig Meal makes. It contains 
18% protein, 5% fat and only 8% fibre. It is merely 
a mixture of the purest cereal and nut meals with high- 
grade tankage. It serves three purposes: (1) to nourish the 
pig in dam, (2) to increase the milk flow of the brood sow, 
(3) to carry the little pig over the weaning period and up 
to the age of 5 or 6 months. Write for sample and full 
feeding directions. 
UBIKO PIG MEAL 
ONE OF THE 
= 
3 UNION GRAINS. The most profitable investment a dairyman can 3 
3 make from the standpoint of increased milk production. It makes a 3 
3 perfectly balanced ration with hay, silage, or other roughage. Cows 
3 like it. It is readily digestible. It is bulky and goes far—8 quarts 3 
3 weigh 6 pounds. Protein 24 percent; fat 5 percent; carbohydrates 52 3 
3 percent; fibre only 10 percent. 5 
3 UBIKO BUTTERMILK EGG MASH. Start feeding this to your 3 
3 hens when they start molting. It will shorten the molting period and 3 
5 you will get eggs all winter. 19 percent protein; 8 percent ash, mostly 3 
3 from bone phosphates; 6 percent fibre. Modelled after the Pennsylvania 3 
3 Department of Agriculture formula. 3 
3 UBIKO STOCK FEED. A balanced carbohydrate ration. Builds 3 
5 flesh and strength. Makes healthy horses, mules, sheep and hogs. 3 
3 Made of hominy, oat feed, wheat bran, middlings, ground barley, 3 
3 linseed meal and salt. 3 
1 UBIKO BUTTERMILK GROWING MASH. 15 percent protein and § 
s= only 6 percent fibre. A splendid feed for young chicks. 
1 THE UBIKO MILLING CO. Dept.R. Cincinnati, Ohio S 
=10 = 
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Real mastery of the soil cuts out much of the labor and 
worry of farming. What would it be worth to you to 
know just what course to follow with a field which your 
greatest efforts have failed to make profitable. The 
proper selection and use of fertilizer are important; so is 
the selection of seed. But good management of the soil 
is also necessary. 
Why not find out just what to do! Why not consult our 
Agricultural Service Bureau 
This Bureau has carried on field tests for many years with many 
kinds of fertilizers and fertilizer materials, in many states on different 
soils, under different conditions of rainfall, climate, etc. It has de¬ 
monstrated to many farmers the best methods of managing their soils. 
Perhaps it may help you solve your problems. It is under the per¬ 
sonal charge of Di. H. J. Wheeler, formerly Director of the Rhode 
Island Agricultural Experiment Station. This service is free to you. 
“ How to Make Money with Fertilizers ” 
is the title of a 56 page book (46 illustrations) containing 
information every farmer needs in relation to the proper use 
of fertilizers; it shows where profit is to be found, and how 
to get it. It is an interesting book—not a catalog. Any 
one of our offices named below will send it to you free. 
Simply mention this paper and ask for the book. Do it 
now. Master yovr Soil! 
If we have no agent in your town, we want one. 
Write us for nearest agent’s name or ask for an agency yourself 
The American Agricultural Chemical Company 
Atlanta Charleston Detroit New York 
Boston Cincinnati Jacksonville Philadelphia 
Baltimore Cleveland Los Angeles St. Louis 
Buffalo Columbia Montgomery Savannah, Etc. 
Please Address Office Nearest to You 
Pasture and Bam Notes 
i 
Pedigrees. —The pedigree of a purebred 
animal is simply a chart which shows its 
mother and father and their mothers and 
fathers, or sires and dams, as they are 
usually called, back as many generations 
as one cares to go, or as far as the breed 
, associations have records. If someone 
had given me this simple definition years 
I ago, when I was planning to buy my first 
purebreds, and also explained to me that 
the sire is always written on the top line 
and the dam on the bottom line, it would 
have saved me considerable confusion and 
perhaps some bluffing when an enthusias¬ 
tic breeder shoved a long typewritten pedi¬ 
gree under my nose, and would have re¬ 
sulted in my selecting my foundation stock 
much more carefully than I did. My ex¬ 
perience since owning purebreds and be¬ 
coming familiar with the art of pedigree 
writing has convinced me that practically 
all of the beginners, and a goodly number 
of men who are owners of purebred ani¬ 
mals, are not familiar with a pedigree 
and eannot read, or rather interpret it, so 
that it means anything to them in con¬ 
nection with the animal. I may be mis¬ 
taken about this. If I am not, and 
would be worth while to any considerabl 
number of men who are interested in pure 
bred animals, I would be willing to devote 
some of this space later to a detailed ex¬ 
planation of the formarton, interpretation 
and value of a pedigree. 
Handling the liner,. — Perhaps no 
other single practice in dairying has re¬ 
ceived more attention from men who 
write, yet from our practical experience 
we sometimes wonder if the men who lay 
out such elaborate rules of procedure ever 
really did more with the bull than to stand 
off and look at him from a safe distance. 
Our own experience in handling aged 
bulls, and we have one ten years old and 
another four years at the present time, 
is that they are just as different in their 
personalriy (if a bull may be said to have 
personality,, and certainly they have) as 
men are. As a result, we handle every 
bull we have differently. Some we have 
been able to keep kind and gentle simply 
by handling them much as we have han¬ 
dled other cattle. I am convinced that 
had we confined these animals in small 
pens or enclosures and treated them as 
though we were afraid of them, they 
would have become vicious. One or two 
we have l'ad to be more careful with; yet 
even in these cases we believe that it has 
paid not to let the bull get the idea that 
we had the slightest fear of him. In 
short, onv experience leads us to believe 
that in handling the head of the/herd the 
wisest course is to adopt the methods to 
fit the animal, but that so long as it is 
safe to do so. he should be handled with 
the same absence of fear and fuss and 
feathers as any other domestic animal. 
Delivering Stock by Truck. —For 
i lie past few years freight and express 
conditions have made the expense and risk 
of shipping animals, particularly pure¬ 
bred dairy animals over short hauls, al¬ 
most unboa raid . I well remember hav¬ 
ing shipped a man a little bull calf which 
should have made the journey by express 
in a day. but which took two days and a 
night, and then laid 12 hours at the sta¬ 
tion before the expressman notified the 
party. Such tilings made a man's blood 
boil. A remedy for this intolerable sit-n¬ 
ation. however, is rapidly developing in 
the shape of the motor truck. For quick¬ 
ness. ease on the animal and convenience 
the truck has it all over the railroad train. 
In the first place, it comes directly to the 
farm, saving the time and expense in¬ 
volved in driving or drawing the animal 
to the station. Then it starts immedi¬ 
ately on its journey and goes directly to 
its destination without stop for the ex¬ 
pensive unloading to feed and water that 
the railroad has so unreasonably required 
in many instances. In the second place, 
the animal is relieved from the fright and 
! injury of being slammed about in a car 
that is continually being started and 
stopped and shunted about. Certain pre¬ 
cautions should be taken with this method 
of shipping. The animals should he se¬ 
curely tied or boxed in so that there is no 
danger of their becoming frightened and 
jumping off the truck. They should be 
blanketed to prevent catching cold, and 
wherever possible trucks with pneumatic 
tires all around should be used. We have 
not heard of the plan being tried out, but 
the thought strikes us that it might be a 
worth-while project for some of the county 
breeders’ associations to buy and equip 
co-operatively a couple of trucks, one for 
calves and smaller stock and the other 
big enough to carry several cows. These 
trucks should be rented out to the mem¬ 
bers for their work, and to advertise the 
association by having its name painted 
on them. As they drove about the coun¬ 
try such a truck ought to be the moans 
of bringing in many an inquiry for stock. 
DAIRYMAN. 
How to Make Good Dairy Butter 
BY II. F. JUDKINS 
Part III. 
The Churning Process. —The wooden 
churn should be scalded and then cooled 
so that cream and butter will not stick 
to it badly. When thus prepared strain 
the cream at the proper temperature into 
the churn through wire strainer. This is 
important, as it gets out any dirt and 
specks of curd that otherwise might ap¬ 
pear in the butter. From December to 
May butter color is generally used to keep 
butter at the natural grass color the year 
round. It is added at this period, and 
using 15 to 20 drops for each three pounds 
of butter to be made. After a churning 
or two one can tell very closely how 
much butter he will make from a certain 
amount of cream. Now put lid on churn 
and turn it about a revolution a second, 
or in other words, so that the cream can 
be heard to splash around in the churn. 
Factors Affecting Ciiurnability.— 
The old saying, “The world was not made 
in a minute'’ also applies to the making 
of good butter. Under no conditions can 
butter be properly churned in five to 10 
minutes. A half hour is about the aver¬ 
age time required to get butter to come 
in a beautiful granular form, with the 
buttermilk testing .2 per cent or less. 
One commonly hears the remark, “My 
butter came in six minutes today,” and 
the response comes hack from the neigh¬ 
bor, “Why, mine came in four minutes.” 
Putter can only come in this length of 
time when the temperature is too high. 
This means a greasy butter churned up 
into a big lump with a lot of buttermilk 
mixed up in it. and what buttermilk 
there is left is as rich as average whole 
milk. When butter is properly churned 
it must come iu granules ranging from 
the size of a wheat kernel to a corn 
kernel. The factors affecting the length 
of churning may be placed under three 
heads: 
(1) Factors pertaining to the produc¬ 
tion of the milk and cream from which 
the butter is made. 
1. Breed of cow. The fat globules in 
the milk of different breeds are not the 
same size. Those of the Jersey and 
guernsey breeds are larger than those of 
the Holstein and Ayrshire breeds. Since 
cream containing large fat globules will 
churn more readily than cream containing 
small globules, cream from Jersey and 
Guernsey milk will churn more easily, 
other conditions being the same. 
• 2. Stage of lactation. Toward the lat¬ 
ter part of lactation the fat globules be¬ 
come very minute and hence cream from 
strippers' milk churns with difficulty. 
o. Season of the year. In the Winter 
time it is natural for the fat in milk and 
cream to become chilled, and there is 
usually little or no rise in temperature 
during the churning process.' Hence 
Cream does not churn as easily iu the 
Winter time. 
4. Feed. A ration without anv succu¬ 
lence in it, such as corn silage, beets or 
beet pulp, is conducive to the production 
of hard butterfnt globules and hence to 
difficult churning. 
5. Size of the herd. Difficult churning 
occurs most frequently when the herd is 
small, one to five cows. In the small herd 
the factors above mentioned are apt to 
play an important part. The individual¬ 
ity of the cow is to be reckoned with in 
the case of the small herd. The cream 
from certain individuals may always 
churn with difficulty. When cream comes 
from mixed milk of a larger herd, the 
(Continued on Page 1868) 
